Ingredients with Measurements:
- 4 small acorn squash
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup Rubaboo (a traditional Canadian soup made with meat, vegetables, and beans)
- 1 cup cooked white rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large baking dish
- Sharp knife
- Spoon
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the top off each acorn squash and scoop out the seeds and pulp with a spoon.
3. Place the squash in a large baking dish and set aside.
4. In a skillet, cook the ground beef over medium heat until browned.
5. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
6. Add the Rubaboo, cooked white rice, salt, and black pepper to the skillet and stir to combine.
7. Cook for 5 minutes or until heated through.
8. Remove the skillet from the heat and stir in the chopped parsley and grated Parmesan cheese.
9. Spoon the Rubaboo mixture into each squash until they are full.
10. Cover the baking dish with foil and bake for 45-50 minutes or until the squash is tender.
11. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 20g
Carbohydrates: 45g
Protein: 30g
Sodium: 890mg
Sugar: 4g
Fiber: 6g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Rubaboo can be substituted with any type of soup or stew.
Variations:
- Add diced vegetables such as carrots, celery, or bell peppers to the Rubaboo mixture.
- Use quinoa instead of white rice for a gluten-free option.
- Top with shredded cheddar cheese before baking for a cheesy twist.
Tips and tricks:
- Make sure to scoop out all the seeds and pulp from the squash to make room for the Rubaboo mixture.
- If the squash is not standing upright, slice a small piece off the bottom to create a flat surface.
- Leftover Rubaboo-Stuffed Squash can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover Rubaboo-Stuffed Squash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the squash in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Rubaboo-Stuffed Squash on a platter with fresh herbs and lemon wedges for a pop of color.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the squash is not tender after 45-50 minutes, cover with foil and bake for an additional 10-15 minutes.
- If the Rubaboo mixture is too dry, add a splash of chicken broth or water to moisten.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Rubaboo is a traditional Canadian soup made with meat, vegetables, and beans. It was commonly eaten by fur traders and Indigenous peoples in the 18th and 19th centuries.
Flavor profiles:
The Rubaboo-Stuffed Squash has a savory and slightly sweet flavor from the combination of ground beef, Rubaboo, and acorn squash.
Serving suggestions:
Serve the Rubaboo-Stuffed Squash as a main dish for dinner or as a side dish for a holiday meal.
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Taste: Savory, Tangy, Herbaceous, Sweet, Spicy